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Baking recipe · from the recipe book

Blueberry Lemon Yogurt Custard Oat Bars

A toasty, buttery pressed-oat crust under a tangy, creamy lemon yogurt custard studded with juicy bursting blueberries.

Blueberry Lemon Yogurt Custard Oat Bars

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup60 gAll-purpose flour
  • ¼ cup packed60 gBrown sugar
  • ⅓ cup85 gUnsalted buttermelted
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 large100 gEggsroom temperature
  • ⅓ cup70 gGranulated sugar
  • 1½ tbsp12 gCornstarch
  • 1 tbsp6 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1¼ tsp5 gVanilla extract
  • 1⅔ cups250 gBlueberriesrinsed and patted dry, divided

Steps

  1. Preheat the oven to 350°F (175°C) and line a 9-inch square pan with parchment, leaving some overhang for lifting.
  2. Melt the butter in a small pan or the microwave and let it cool slightly.
  3. For the crust, stir the oats, flour, brown sugar, salt and cinnamon in a bowl, then pour in the melted butter and mix until evenly moistened.
  4. Press the oat mixture firmly into the lined pan and bake 12 minutes, until lightly golden at the edges. Leave the oven on.
  5. While the crust bakes, make the custard: in a second bowl, whisk the granulated sugar with the cornstarch, then whisk in the Greek yogurt, eggs, lemon zest, lemon juice and vanilla until smooth.
  6. Gently fold about four-fifths of the blueberries into the custard, keeping the remaining fifth for the top.
  7. Pour the blueberry custard over the warm crust, spread it level, and scatter the remaining blueberries over the top.
  8. Bake 30 to 35 minutes, until the edges are set, the center jiggles only slightly and the custard reaches 160°F (71°C) in the center.
  9. Cool the pan on a rack for 1 hour, then refrigerate at least 2 hours until firm.
  10. Lift the slab out by the parchment and cut into 12 bars with a sharp knife, wiping it between cuts. Keep leftovers chilled.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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